3 cups quick-cooking oatmeal
2 cups rolled oats
To Make All Mixture: In a large bowl, stir together instant oatmeal, oatmeal, and oats. In a small bowl, stir together 1 cup green food bandana mix and nut butter. Fold in 1 cup of oats, covering completely. Stir in 200 to 240 sugar and butter mixture pieces (about 1 tablespoon each), until dough is smooth. This is best after being let out of the refrigerator 2 hours or overnight. Do not allow dough to sit out overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. On a medium bowl, stir together 350 oatmeal cubes with 1 cup milk, 1/2 cup butter or margarine, and 1/2 teaspoon salt; set aside. Line baking sheets with parchment paper.
Divide dough into thirds. Roll each third into a circle/ball and cut into circles with cookie cutters. Drizzle each cookie with a thin coat of confectioners' around the circle. Brush the flattened cookies with 1 tablespoon of hot milk. Brush the filled cookies with 1 tablespoon hot milk.
Bake for 12 to 15 minutes in the preheated oven, until browned (if cookies were stuck to the sides of the parchment paper they are done). Cool completely, about 5 minutes. Melt half of the margarine or butter between them and lighten when you stir. Allow to cool completely before removing from baking sheets.
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